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blueberry muffin cookies
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4.53 from 21 votes

Blueberry Muffin Cookies

Fluffy blueberry muffin cookies full of fresh blueberries!
Course cookies, Dessert
Cuisine American, southern
Keyword blueberries, blueberry, cookies
Prep Time 12 minutes
Cook Time 12 minutes
Servings 14 cookies


  • cups all-purpose flour
  • ½ teaspoon baking powder
  • teaspoon salt
  • teaspoon baking soda
  • 5 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon zest optional
  • 1-1½ cups blueberries


  • Preheat oven to 350 F. Line a cookie sheet with parchment paper. Set aside.
  • In a bowl whisk together flour, baking powder, salt and baking soda. Set aside.
  • In a large bowl, cream together butter and cream cheese.
  • Mix in sugar, just until combined. (see note)
  • Mix in egg, vanilla extract and lemon zest.
  • Mix dry ingredients into wet ingredients.
  • Very carefully fold in blueberries, being careful not to break them open.
  • Drop dough by the heaping tablespoon full on the prepared baking sheet about 2 inches apart.
  • Bake for 12-15 minutes on the middle rack. (Check on them at the 11 minute mark. See note.)
  • Let cookies rest on pan for 1 minute before moving to a cooling rack to finish cooling.
  • Store cooled cookies in an airtight container.



Mixing: Be sure not to over-mix the dough or the cookies will bake up chewy instead of light and fluffy. Use a rubber spatula for mixing if you're nervous about over-mixing.
Baking: These cookies stay light in color. They are done when the bottoms are golden and the insides are fluffy. This can take anywhere between 11-15 minutes. (It's 12 minutes on the middle rack for my oven)